Pina Colada Roll Recipes

Steps:

• Combine the frozen pineapple chunks and cream of coconut in a food processor and process until thick and smooth.
• Transfer the mixture to a loaf pan. Cover with plastic wrap and freeze until firm, at least 8 hours or overnight.
• Meanwhile, toast the coconut for topping: Preheat the oven to 325˚ F. Spread the coconut on a baking sheet and bake, stirring occasionally, until lightly golden, 10 to 12 minutes. Let cool.
• Scoop the "nice" cream into bowls and top with the toasted coconut.

Steps:

• To make the pastry, mix the flour and icing sugar together in a bowl. Rub the butter into the flour with your fingertips until it resembles fresh breadcrumbs then mix in the egg yolks. If the pastry feels too dry to form a dough, add 2 tbsp water. Roll into a ball then flatten it out into a disc and wrap the dough in cling film, then chill for at least 30 mins.
• While the pastry is chilling, make the filling by simply mixing all of the ingredients together in a large jug or bowl. Roll out the pastry on a lightly floured surface to about the thickness of a £1 coin, then lift into a 23cm tart tin. Press down gently on the bottom and sides, then trim off any excess around the edges with a sharp knife. Prick the base of the pastry case with a fork and put it back in the fridge for 30 mins.
• Heat oven to 160C/140C fan/gas 3. Line the tart with baking parchment that you've crumpled and re-smoothed, then put baking beans or rice on top to hold the paper down. Bake for 10 mins, then remove the tart tin from the oven. Lift out the baking beans and paper, and bake for another 20 mins until golden and crisp.
• When the pastry is cooked, remove it from the oven, pour in the pineapple mixture almost all the way to the top but leaving a small gap and bake again for 25 mins or until just set.
• Leave to cool, then remove the tart from the tin and put it in the fridge to chill for 30 mins.
• While the tart cools pour the double cream and coconut rum into a large bowl and whisk until thick and billowy. Dollop the boozy cream on top of the tart and decorate with maraschino cherries and cocktail umbrellas if you like.

Steps:

• Preheat oven to 375 degrees.
• In medium bowl, stir together flour, brown sugar and salt. With pastry blender, cut in butter until mixture resembles coarse meal.
• With fork, stir in cream and vanilla just until mixture begins to hold together.
• With hands, gently squeeze dough into loose clumps.
• Place on large sheet of plastic wrap; press clumps together to form a ball.
• Using the plastic wrap to keep edges from crumbling, roll into a 12-inch circle. Gently lift dough onto a 9-inch tart pan with removable bottom; fold edges over to make sides double thick, and press dough firmly into corners of pan.
• Line pastry with foil; fill with dry beans or pie weights.
• Place tart pan on baking sheet or pizza pan; bake 35 minutes.
• Turn off oven; carefully remove foil and beans.
• Use a fork to pierce pastry in 2 or 3 places; return to turned-off oven for 5 minutes.
• Let cool completely.
• In medium bowl, beat cream cheese with powdered sugar until smooth;.
• Beat in yogurt, extract and rum.
• Fill cooled pastry shell; chill.
• Drain pineapple well on paper towels; chill.
• Just before serving, garnish tart with pineapple and toasted coconut.

Steps:

• Pulse all the ingredients along with a handful of ice in a blender until smooth. Pour into a tall glass and garnish as you like.

Steps:

• Husk.
• Soak corn husks in hot water to cover 30 minutes. Separate husks, removing all red and brown corn threads and dirt.
• Masa.
• Combine masa 1 cup of shortening or margarine, 1 Table spoon brown sugar, ½ a cup of raisins, ½ cup granulated sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla extract into mixing bowl and water gradually. Combine and fold masa and shortening together. Fold shortening mixture for 2 minutes, scraping down sides of bowl as needed. Mix masa and shortening until fluffy, add more water as needed.
• Test masa and consistency by taking a piece of the masa mixture and dropping it into a glass of warm water, and if it floats it is ready for use. Cover masa mixture with plastic wrap.
• Filling.
• Combine into a quart size simmering pan 2-20oz cans of diced pineapples, 1 cup coconut, 2 tablespoons of light brown sugar, 1 teaspoon of nutmeg, 2 teaspoons of ground cinnamon, 1 cup of raisins, 1 teaspoon of vanilla extract, 1 teaspoon of salt, and 2 cups of water. Boil mixture for 15 minutes then simmer for 10 minutes or until the mixture is thick and syrupy. Remove filling from the stove and cool.
• Using hands spread masa mixture on the inside of the corn (you can combine two husks together by over lapping one on the other for larger tamales.
• Spoon about 1 tablespoons pineapple down center the masa. Sprinkle with about 1 1/2 teaspoons raisins. Roll up husk, rolling left side over right. Fold bottom narrow end up and over, and secure with husk strips or kitchen string. Repeat procedure with remaining corn husks, masa, pineapple, and raisins.
• Using a small tamale pot or double boiler place water in pot and boil before adding tamales to cut down on cooking time. Once the water has started to boil place tamales side by side and stacking them in an orderly fashion and cook until the masa on the inside of the husk is firm but not tough.

Steps:

• Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Cut cookie dough into 1/8-inch-thick slices. Arrange slices, slightly overlapping, on bottom and 2 inches up side of greased springform pan. Press edges together to form crust. Bake 12 to 15 min. or until lightly browned.
• Beat cream cheese, sugar, fruit mixer concentrate and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each addition just until blended. Pour into crust.
• Bake 50 to 55 min. or until center is almost set. Cool completely. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.